Five-Spice Grilled Chicken with Asian Dipping Sauce

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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This versatile chicken can be served hot, at room temperature, or chilled. Flavored with five-spice powder, a combination of cinnamon, ground cloves, fennel seed, star anise, and Szechuan peppercorns, it also makes a nice base for an Asian-inspired salad.


  • 2 1/4 teaspoon five-spice powder
  • 1/4 teaspoon salt
  • 4 piece(s) chicken, breast, boneless, skinless
    (6 ounces each)
  • 4 teaspoon oil, olive, extra-virgin
  • 6 tablespoon vinegar, rice
  • 3 tablespoon soy sauce, less sodium
  • 2 piece(s) ginger, fresh
    (2-inches each), grated (no need to peel)
  • 2 clove(s) garlic


  • 1

    In a large shallow bowl, stir together the five-spice powder and salt. Add the chicken breasts and rub the mixture into them. Add the oil and toss to coat.

  • 2

    Heat a grill pan over medium-high heat. Place the chicken on the pan and grill until cooked through and still juicy, about 4 minutes per side. Transfer to a plate, cover with foil, and let stand for 5 minutes.

  • 3

    While the chicken is cooking, in a small bowl, whisk together the vinegar and soy sauce. With your hands, squeeze the grated ginger over the bowl, extracting as much juice as possible into the vinegar mixture. Add the garlic to the sauce and stir to combine.

  • 4

    Slice the chicken on a diagonal. Transfer to 4 plates and serve with small bowls of the sauce (about 2 tablespoons each) for dipping.

Cook Once, Eat Twice: Double the recipe and refrigerate the extra chicken and sauce separately. The next day, slice the chicken and toss it with shredded napa cabbage, peanuts, a little tofu, and the sauce.

Nutritional Information Amount Per Serving
  • Calories262
  • Total Fat7g
  • Saturated Fat1g
  • Sodium690mg
  • Carbohydrates8g
  • Dietary Fiber0g
  • Protein40g
  • Cholesterol-
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